It's the Jamil Z recipe based on the concept of a near full fermentation on WLP001, then a healthy dosing of Brett in the barrel for about 10 months. I think we're going to take our shares out next December. Incidentally, the winery we bought the barrel from also gave us a bottle of the Cabernet that just came out of the barrel. We're going to sample both on the same day.

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana

Ought of curiousity, how much did that barrel run you? Our homebrew club (still somewhat fledging) is being run by a couple of guys who have the capacity to make a HUGE batch, so I might suggest a project like this to them. Maybe not doing a Flanders, but it could be cool to brew up something like an old ale and oak it for a long time.

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana